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Mexican Macaroni Salad

A creamy and vibrant salad featuring elbow macaroni, black beans, corn, and a tangy dressing perfect for summer gatherings and picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups elbow macaroni Cooked al dente.
  • 1 cup roasted corn Can use canned or frozen.
  • 1 can black beans, rinsed and drained
  • 1 medium bell pepper, diced Color of choice.
  • 1/2 cup diced red onion
Dressing ingredients
  • 1 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 2 tablespoons lime juice Fresh lime juice is preferred.
  • 1 teaspoon chili powder
  • to taste salt and pepper Don’t skimp on seasoning!
Optional add-ins
  • 1 cup cooked chicken For extra protein.

Method
 

Preparation
  1. Cook the elbow macaroni according to package instructions. Once al dente, drain and set aside to cool.
  2. While the pasta is cooling, chop the bell pepper and red onion. Drain and rinse the black beans and set them aside.
Mixing
  1. In a large mixing bowl, combine the cooled macaroni, roasted corn, black beans, bell pepper, and red onion.
  2. In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
  3. Pour the dressing over the pasta mixture and stir gently until everything is well coated.
Chilling
  1. Allow the salad to chill in the refrigerator for at least an hour before serving to meld the flavors together.
Serving
  1. Serve cold and enjoy! Optionally, fold in cooked chicken for extra protein.

Notes

For best flavor, use fresh ingredients. Customize the dressing according to your preference. This salad can be stored in the fridge for up to 3 days in an airtight container.